Source: FamilyTime Community Cookbook

Serves: 6
Prep Time: 0 minutes
Cook Time: 0 minutes


1/3 cup milk
1 large egg
2 tablespoons olive oil
1 1/2 cups fine dry bread crumbs
1 teaspoon ground cumin
2 teaspoons paprika
3 whole boneless skinless chicken breasts, (about 2 pounds total), halved
2 tablespoons plain yogurt
1 tablespoon fresh lime juice
1 to 2 tablespoons hot water
1/2 cup coriander lime pesto
1 cup packed fresh coriander, sprigs washed well and spun dry
1/2 cup packed fresh flat-leaf parsley, leaves washed well and spun dry
1/4 cup walnuts, toasted brown and cooled
1/3 cup olive oil
3 tablespoons freshly Grated Parmesan cheese
1/4 teaspoon freshly grated lime, zest

To make the chicken:
In a shallow baking dish whisk together milk, egg, oil, and salt and pepper to taste. In another shallow baking dish stir together bread crumbs, cumin, paprika, and salt and pepper to taste.

Set rack about 6 inches from heat and preheat broiler.

Dip chicken breasts, 1 at a time, in milk mixture, letting excess drip off, and coat with bread crumb mixture, patting to adhere. Transfer chicken as coated to rack of a foil-lined broiler pan. Broil chicken until cooked through, about 7 minutes on each side.

In a small bowl whisk together pesto, yogurt, lime juice, and 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency. Season pesto with salt and pepper and serve over chicken.

To make the pesto:
In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.) Makes about 2/3 cup.